Pistachio Rose Baklava Cake
Indulge in the captivating world of Persian desserts with the irresistible Pistachio Rose Baklava Cake. This delightful creation combines the essence of baklava with a unique Iranian twist, resulting in a cake that is both rich in flavours and visually stunning. With its infusion of rose water, saffron, and cardamom, this Persian baklava cake offers a tantalizing experience for your taste buds. Let's delve into the origin of this cake, explore its distinct characteristics, and savour the harmonious blend of flavours that make it a true culinary gem.
Light and Fluffy Baklava Cake
The Origin and Distinction
The Pistachio Rose Baklava Cake finds its roots in the culinary heritage of Iran, a country known for its exquisite sweets and desserts. While it shares similarities with traditional baklava, the Persian version stands apart due to its unique preparation and flavor profile. Unlike the phyllo dough used in classic baklava, this cake is made with a delicate blend of milk, oil, sugar, eggs, and yogurt, resulting in a moist and tender texture. The key distinction lies in the drenching of the cake with a fragrant syrup made from sugar, rose water, saffron, and cardamom pods.
The Symphony of Flavours of Baklava Cake
What truly sets the Pistachio Rose Baklava Cake apart is the symphony of flavors created by the combination of rose water, saffron, and cardamom. Rose water, derived from the petals of roses, infuses the cake with a delicate floral aroma, lending it an enchanting quality. Saffron, the world's most precious spice, adds a golden hue and a subtle earthiness that perfectly complements the other ingredients. The addition of cardamom, with its warm and slightly citrusy notes, elevates the cake's flavor profile, adding depth and complexity.
The Perfect Balance
One of the remarkable aspects of Pistachio Rose Baklava Cake is the skillful balance achieved between the sweetness of the cake and the aromatic syrup. The syrup, made from sugar, rose water, saffron, and cardamom pods, imparts a luscious sweetness that is delicately absorbed by the tender cake layers. The infusion of flavors creates a harmonious blend where the sweetness is enhanced by the floral and earthy undertones, without overwhelming the palate. This balance is what makes the cake so addictive and irresistible.
An Exquisite Visual Presentation
Beyond its tantalizing taste, the Pistachio Rose Baklava Cake enchants with its visual allure. Adorned with crushed pistachios, the cake showcases a vibrant green hue that adds a delightful pop of color. The elegant drizzle of saffron-infused syrup further enhances its appeal, creating an enticing and inviting presentation. Whether served as a centerpiece for festive occasions or enjoyed as a special treat, this cake captivates both the eyes and the taste buds.
Light Fluffy Sweet and Aromatic
To make the Pistachio Rose Baklava Cake
You need:
6 large eggs
1 cup sugar
1 cup yogurt
1 cup vegetable oil
1/2 cup whole milk
3 cups plain all purpose flour
2 teaspoon vanilla extract
2 teaspoons baking powder
Butter to grease the pan
30x40 roasting dish or baking tray
To garnish
Ground Pistachio
Dried Rose
For the Syrup
2 cups Sugar
1.5 cup water
1 cup Rose Water
1 teaspoon Saffron Strands
6 Cardamom pods
1/2 lemon Juiced
How to make a Baklava Cake
- To a medium sized sauce pan, add all the syrup ingredinets and set on low heat to simmer for 10 minutes or until the syrup feels sticky to the touch, then set aside to cool down. Preheat the oven to 175c fan and grease and flour a 30 x 40 baking tin.
- Using a kitchen Aid or electric mixer, whisk the eggs with sugar and vanilla for at least 10 minutes or until the mixture becomes light in colour and fluffy/cloud like in texture.
- Set the mixer on low and add the yogurt, milk and oil to the bowl and continue mixing until fully combined. Then set aside.
- In a separate bowl mix the flour with baking powder and salt and mix to fully combine.
- Slowly add the dry mixture to the wet batter and gradually fold it in until there are no flour clumps, but don't over mix as this will take out too much air from the batter.
- Pour the batter into the baking tray and tap it twice on the kitchen surface to get the air out.
- Place in the oven to bake at 175c for 45 minutes or until nothing sticks when the toothpick test is done.
- Cut the cake into square or or kite shaped pieces as per images and pour the cooled syrup on top. Serve immediately or cover and keep at room temperature to serve later.
Final thoughts on Iranian Baklava Cake
The Pistachio Rose Baklava Cake is a masterpiece that embodies the rich culinary traditions of Iran. Its unique fusion of flavors, combining the essence of baklava with Persian ingredients, results in a dessert that is truly extraordinary. The fragrant rose water, precious saffron, and aromatic cardamom weave together to create a symphony of flavors that delights and surprises. Whether you are celebrating a special occasion or simply indulging in a moment of culinary bliss, this cake is sure to leave a lasting impression.
Experience the allure of Pistachio Rose Baklava Cake as it transports you to the vibrant streets of Iran, where the aroma of spices and the sweetness of desserts fill the air. Each bite offers a harmonious balance of textures, with the moist and tender cake layers perfectly complementing the crunchy pistachios sprinkled on top.
The luscious syrup, infused with the essence of roses and the warmth of cardamom, takes the cake to another level of indulgence. Whether enjoyed with a cup of aromatic Persian tea or shared with loved ones during festivities, this Pistachio Rose Baklava Cake is a true celebration of flavors and a testament to the artistry of Persian cuisine. Let this cake be your culinary journey, a slice of Iran's culinary heritage, right in the comfort of your own home.
Frequently Asked Questions
1. How should I store this cake?
2. Can I serve this cake with any accompaniments?
3. Can I adjust the sweetness of the syrup in the cake?
4. What are the key ingredients that give this cake its distinct flavor?
5. How does this cake differ from traditional baklava?
If you do make this recipe, please take a moment to leave a review, comment or or any questions you may have.
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Recipes You Must Try
- 6 Large Eggs
- 1.5 cup Granulated Sugar
- 2 tsp Vanila Extract
- 1 cup Yogurt
- 1 cup Vegetable Oil
- 1/2 cup Milk
- 3 cup All Purpose Flour
- 1/2 tsp Salt
- 2 tsp Baking Powder
- 1 tsp Cardamom Powder
- Extra Butter and flour to grease baking tin
- 30 x 40 Baking Tray
- 2 cup Granulated Sugar
- 1.5 cup Water
- 1 cup Rose Water
- 6 Cardamom Pods
- 1 tsp Saffron Strands
To a medium sized sauce pan, add all the syrup ingredinets and set on low heat to simmer for 10 minutes or until the syrup feels sticky to the touch, then set aside to cool down.
Preheat the oven to 175c fan and grease and flour a 30 x 40 baking tin.
Using a kitchen Aid or electric mixer, whisk the eggs with sugar and vanilla for at least 10 minutes or until the mixture becomes light in colour and fluffy/cloud like in texture.
Set the mixer on low and add the yogurt, milk and oil to the bowl and continue mixing until fully combined. Then set aside.
In a separate bowl mix the flour with baking powder and salt and mix to fully combine.
Slowly add the dry mixture to the wet batter and gradually fold it in until there are no flour clumps, but don't over mix as this will take out too much air from the batter.
Pour the batter into the baking tray and tap it twice on the kitchen surface to get the air out.
Place in the oven to bake at 175c for 45 minutes or until nothing sticks when the toothpick test is done.
Cut the cake into square or kite shaped pieces as per images and pour the cooled syrup on top. Serve immediatly or cover and keep at room temperature to serve later.
I'm Nelly, the recipes I share here are inspired by the people, cultures and places beloved to me. Peanutswirls represents my love for food, cooking and hosting. I hope to share with you a taste of the Middle East influnced by my upbringing in the West.
I can't wait to see what we cook together.
